Here’s my go-to strawberry mousse recipe, with a smooth, creamy texture and fresh strawberries folded into a light-as-air base made with whipped cream, a touch of vanilla, and just the right amount of sweetness.
This strawberry mousse has become my summer dessert star – I make it whenever we have friends over for dinner. It’s so nice to have something cool and refreshing that can be made ahead of time. Plus, my kids always ask to lick the bowl clean!
Why You’ll Love This Strawberry Mousse
- Light and airy texture – This mousse has the perfect cloud-like consistency that melts in your mouth – it’s lighter than cheesecake but more satisfying than whipped cream.
- Just 4 ingredients – You only need fresh strawberries, sugar, heavy cream, and some berries for garnish. No gelatin, no egg whites, no complicated ingredients.
- Fresh berry flavor – Using real strawberries gives this dessert an authentic fruit taste that you just can’t get from artificial flavoring or mixes.
- Make-ahead friendly – You can prepare this mousse several hours or even a day before serving, making it perfect for dinner parties or special occasions.
What Kind of Strawberries Should I Use?
Fresh strawberries are definitely the way to go for this mousse, and you’ll want to look for berries that are bright red all the way through with no white or green patches near the stem. The best strawberries for mousse are fully ripe but still firm – if they’re too soft, they’ll make your mousse watery. When you’re at the store, give your berries a quick sniff – they should have that sweet, fragrant strawberry smell that tells you they’re at peak ripeness. While you might be tempted to use frozen strawberries in a pinch, they tend to release too much water when thawed and can make your mousse runny. If you’re making this outside of strawberry season, look for fresh strawberries from Florida or California, which are available most of the year in grocery stores.
Options for Substitutions
Let’s talk about what you can swap in this mousse recipe, though keep in mind some ingredients are key for the right texture:
- Fresh strawberries: If fresh strawberries aren’t in season, you can use frozen ones – just thaw and drain them well first. You could also try raspberries or mixed berries for a different flavor profile.
- White sugar: Regular white sugar works best here, but you can try powdered sugar (use 2/3 cup instead). I wouldn’t recommend liquid sweeteners like honey or maple syrup as they can make the mousse too runny.
- Heavy cream: This is one ingredient you really can’t substitute – heavy cream or whole cream is necessary for the mousse to set properly and get that light, airy texture. Light cream or half-and-half won’t whip up correctly.
- Garnish strawberries: Feel free to get creative with the garnish! Try mint leaves, other berries, or even a light dusting of cocoa powder or crushed graham crackers.
Watch Out for These Mistakes While Making
The biggest challenge when making strawberry mousse is achieving the perfect texture – using strawberries that are too watery or overripe can make your mousse runny and prevent it from setting properly, so choose firm, fresh berries and pat them dry after washing.
Temperature control is crucial – your heavy cream must be very cold (straight from the fridge) when whipping, and your bowl and beaters should be chilled in the freezer for 15 minutes beforehand to help the cream whip up properly.
A common mistake is over-whipping the cream, which can turn it grainy or buttery – stop whipping as soon as stiff peaks form, and when folding the strawberry mixture into the whipped cream, use gentle, sweeping motions to maintain the air bubbles that give mousse its characteristic light texture.
For the smoothest result, make sure to puree your strawberries thoroughly and strain the mixture to remove any seeds before combining with other ingredients.
What to Serve With Strawberry Mousse?
This light and creamy strawberry mousse is perfect on its own, but there are some simple ways to make it even more special! A few fresh berries on top are always nice, and I like to add a small cookie on the side – butter cookies or shortbread work really well here. For a breakfast or brunch setting, try serving it with warm croissants or slices of pound cake. If you’re feeling fancy, a drizzle of dark chocolate sauce or a dollop of whipped cream on top makes this dessert ready for company.
Storage Instructions
Keep Fresh: Your strawberry mousse will stay good in the fridge for up to 2 days when covered tightly with plastic wrap or in an airtight container. The texture is best within the first 24 hours, so try to enjoy it soon after making!
Make Ahead: You can prepare this mousse up to a day in advance if you’re planning for a special occasion. Just keep it covered in the fridge and add any fresh strawberry garnishes right before serving to keep them looking fresh and pretty.
Serving Tips: Take the mousse out of the fridge about 5-10 minutes before serving to let it soften slightly – this brings out the strawberry flavor even more. If you notice any liquid separation, just give it a quick stir before serving.
| Preparation Time | 15-20 minutes |
| Cooking Time | 0 minutes |
| Total Time | 60-120 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1000
- Protein: 6-8 g
- Fat: 70-80 g
- Carbohydrates: 85-95 g
Ingredients
- 3/4 pound fresh strawberries (about 12.5 ounces)
- 1/2 cup white sugar
- 1 cup cold heavy cream or whole cream
- Additional strawberries for garnish
Step 1: Prepare the Strawberry Puree
Start by cleaning and slicing the strawberries.
Place the sliced strawberries into a blender or food processor along with the sugar and blend until smooth to create a strawberry puree.
Once done, remove 1/2 cup of the puree, set it aside, and leave the remaining puree in the blender.
Step 2: Whip the Cream
In a cold bowl, add the heavy cream.
Beat the cream vigorously until stiff peaks form.
This whipped cream will serve as the base for your mousse.
Step 3: Incorporate the Strawberry Puree
Gently fold the remaining strawberry puree (not the 1/2 cup you set aside) into the whipped cream.
Ensure you fold carefully to retain the airiness of the whipped cream, creating a light and fluffy strawberry mousse.
Step 4: Assemble the Desserts
Divide the reserved 1/2 cup of strawberry puree evenly between four small/medium glasses, ideally ones that hold about 1 cup of water.
Top each layer of puree with the strawberry mousse, distributing it evenly among the glasses.
Step 5: Chill the Mousse
Place the filled glasses in the refrigerator to chill for approximately 1 hour.
For a more enhanced flavor and texture, you may opt to refrigerate overnight.
Step 6: Garnish and Serve
Once the mousse has set, top each dessert with fresh sliced strawberries for an added touch of sweetness and texture.
Serve chilled and enjoy your refreshing strawberry mousse!
